Chance to Win a 1000 Dollar Scholarship!

With the growing interest in social networking, it is no surprise that pretty much anything and everything can be discovered, shared, exchanged and distributed through the social media; it has opened the doors for people all around the world to unite and learn, filling up a void that existed in the online world a few years ago. So when I received an invitation to join NAPW, read about this institution, and spread word about their upcoming scholarship if I found it to be worthy, I thought it legitimate enough to give it a shot!

As an active member of LinkedIn, SWE and BlogHer forums, supporting any and every cause that gears towards education and upliftment of women is something I take as a personal priority. NAPW, which stands for The National Association of Professional Women, is a dynamic and highly inclusive woman's association that brings together thousands of accomplished women, from businesses large and small. Through networking with other members, professional women are enhancing their knowledge, improving their skills and sharing insights about becoming more productive and resourceful.

As the fastest growing professional woman's association in the nation, NAPW satisfies the needs of its members for powerful business growth and effective professional and career development through interactive online networking forums, local face-to-face chapter meetings with other members, access to local and regional seminars, web-seminars, podcasts and keynote speakers. As a small-scale entrepreneur myself, I thought it was my responsibility to share with you this unique opportunity to win a $1000 scholarship for yourself.

To promote successful careers for women, each year the NAPW awards 5 aspiring young women a $1000 scholarship to use towards their college tuition. The Rising Stars NAPW Education Scholarship is designed to help deserving students attain their educational goals, meet their professional objectives, and succeed to their fullest ability. So if you think you have what it takes to be a rising Star, take a minute to hop over to the NAPW website, learn about membership benefits, and how you can participate to win this scholarship.

Educating a woman, is educating an entire household, so I truly support this great endeavor that NAPW has undertaken. If one of my blog readers gets to be one fo the 5 lucky scholarship winners, I would be proud to the brim!!

Hail to Women's Education, and Happy Friday folks!

Self Storage Locations Are Your Best Friends While Moving!

We recently moved into our new home, in fact, out First Home - Yippeee!! and though things are still scattered all around, I fell happy, excited, and a lot less tense, because instead of dunking every piece of furniture, clothing and equipment in the new place, we took advice from our friends and rented a Self Storage Location that will hold all our stuff until we decide what goes where!

I'm sure you have a list of Things to Do before you actually Move. Moving can be a very stressful process, but with a little bit of planning, some help from friends and family, and a clear process of how you are going to tackle the move, you can make this a peaceful and stress-free adventure. One of the topmost concerns while moving is packing and relocating all your stuff to the new place. Yes, you can hire Movers who will do this for you, under your supervision, of course, but most of the times, the new place is not completely ready to take the brunt of all your stuff. And believe me, even if you stay in just a one-bedroom apartment, you'll be amazed at home much stuff you gather over time and dunk it in your closet! you might not even know you had these things, until they show their existence during the process of packing and moving. In my personal opinion, your best bet in such circumstances is to rent a Self Storage Location and move all your not-so-important stuff in there, until you have arranged all the other things in the new place, and have figured out where everything else will go.

Self-storage option can be less expensive if you expect to need it for a number of months Or if you have only a few items to store. Traditionally, self-storage facilities require you to bring your property to them. Because their primary business is self-storage, they tend to offer a better product and more flexibility. However, they can be less convenient because they require you to bring your property to them. Here are a few things to consider before deciding on whether this is right for you:

Understand the cost structure. Almost all self-storage facilities offer the first month free. What's the cost after that? is the rate guaranteed?
Is there a security deposit?
What are the late fees?
When can you access your storage facility? Is it closed on weekends, if yes, then that might not be your best bet.
Do you need to insure the goods yourself? Some homeowners policies may cover property that you put in storage.
How large a space do you need?

All these are valid questions to ask before you hone in on a storage company. Another option is on location self-storage. These companies bring mini-storage sheds, also known as PODS (Portable On-Demand Storage) to your house--you fill them up and they take them to their storage facility. While it's a neat concept, it can be a little tricky to coordinate with a larger move. These are great if you're only moving a short distance, though. But there are some that you can rent the PODS and leave them on your new facility itself. that way, you ahve access to it 24/7, and can slowly shuffle out things as you find space to arrange them in your new space.

Almost everyone I know hates Moving, because it takes up a lot of your time and energy, not to mention the million other things you need to take care of, before your Move is complete. Self Storage locations can help you take off some part of the pain associated with moving. I know it helped us, and I'm sure it could help you too, so give them a serious thought to enable a less stressful move that you had imagined!

Tandoori Aloo Masala (Potato Curry)

Its been raining like hell in North California since past couple weeks, and looks like more rain is on the horizon! Its one thing to sit at home sipping hot tea and enjoying Bhajiyas while hearing the pitter-patter of the rain, and totally another boring story to be driving to work each day in these nasty showers! Nevertheless, whenever I am down, I turn to food for comfort, and making and eating a nice comforting meal always help to lift your spirits! This hot and spicy Tandoori Aloo Masala is no exception! Enjoy it with some lovely Parathas and you'll be sure to feel good after the meal!

Ingredients
8-10 baby potatoes
1 Medium size onion (grated)
1 cup yogurt - blended
1 tbsp Coriander seeds
3 cloves
1 inch piece of cinnamon stick
2 Cardamom pods (green)
4 tbsp Ghee/oil
4-5 Bay Leaves
1 tsp each Ginger-garlic paste and chilli powder
1/2 tsp Turmeric Powder
1/4 tsp Tandoori masala (ready-made)
1 tbsp tamarind paste
1 tsp sugar (or add to taste)
salt - to taste

Method
Boil the baby potatoes, making sure they stay firm and not become too mushy. Split into halves and keep aside.

Now take ghee in a non-stick pan and let it heat. Then add the grated onions and a pinch of salt, to prevent onions from becoming bitter in taste. Saute the onions for about 2 mins, till golden and translucent.

Dry roast the cardamom seeds, cloves, coriander seeds, bay leaves, and cinnamon in another pan on medium heat. Then process them in a spice grinder to make fresh dry masala powder.
PS: If you cannot do this, add the spices directly to the onions and let them cook with it. Just remove the bay leaves and cinnamon barks after about 5 mins so they don't overpower the recipe.

Add the fresh masala to the onions and let it cook. Also add the ginger-garlic paste and saute on low-to-medium heat, stirring constantly, till it becomes reddish brown and the mixture starts separating from the oil.

Now add turmeric powder, chilli powder and salt. Fry it about a minute till everything becomes smooth and almost like a gravy.

Now add the blended yogurt, and the tandoori masala to the gravy. try to keep the gravy thick, but if it is too solid, you can add about 2 tbsp water. now add the boiled and skinned potatoes and gently roll them over to coat them evenly with the masala gravy. Add some chopped fresh coriander leaves, Cover with a lid and let it simmer for about 5 mins. Stir occasionally to make sure the curry does not stick to the bottom of the pan. Add water only if needed.

Cook till thick and muchy, then remove from flame, garnish with some chopped cilantro and chillies, and serve hot with some Parathas!

Also take a minute to check out this recipe for Tandoori Aloo which is a great appetizer or a side dish for parties

10 Minute Peanut Brittle Microwave Recipe

I might be a tad bit late in posting this easy Christmas treat recipe, but when a 5-month old governs your life, its hard to squeeze out time for blogging! In any case, I think you'll find several occasions to make this hassle-free Peanut Brittle which is a great treat all year round. What's more, this fail-proof 10-Minute Microwave recipe makes it very easy to enjoy this favorite dessert with friends and family. And it will undoubtedly be loved by your kids too. For delicious variations, replace peanuts with almonds, walnuts, pecans, or even a mixture of your favorite nuts! Use the basic brittle recipe, and feel free to play around with your choice of nuts.

Ingredients
1 cup sugar
1/2 cup light corn syrup
1 cup raw peanuts
1/8 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon baking soda

Method
Combine first 4 ingredients in 2-quart microwave mixing bowl. Microwave on HIGH for 8 minutes, stirring after 4 minutes.

Then Add butter and Microwave on HIGH for 2 minutes. Brittle should not get too brown.

Stir in vanilla and soda until light and foamy. Spread on buttered baking sheet as thinly as possible. Allow to Cool completely. Break into small pieces and store in an airtight container.

For a great holiday gift, wrap up some pieces in cellophane paper or tissue wrapper, or even a fancy cloth, then tie with a decorative ribbon and share with friends this holiday season.

Tip: The trick to making thin, tender peanut brittle is to keep the baking sheet(s) you use warm. You can heat them in a conventional oven at around 200 deg F before you spread the peanut brittle mix. This should allow you to spread the mix 1cm to 2cm thick without it setting up.

There, hope you all had a Merry Christmas, and wish you all a wonderful New Year ahead!

Paneer Bhurji (Scrambled Paneer Masala)

What can be more appealing than a quick and easy Paneer recipe that can fill your dinner table with a bit of extra spice and flavor, without breaking your back after a hard day at work! Paneer Bhurji, also known as Scrambled Paneer, is just the thing you need to get oohs-and-aahs out of your family even on a weeknight. Just toss in some cottage cheese with some chopped vegetables and a dash of spices and you are all set. Serve it with fresh Chapatis or Naans. It not only makes for a deliciously easy meal, but is also healthy, filling and nutritious!

Ingredients
200 gms Paneer (Homemade Paneer Recipe)
1 tbsp Oil
1/4 tsp Cumin seeds
2 Green Chillies
1 Small Onion
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tsp Ginger-Garlic Paste
1 medium Tomato
1/2 tsp Salt

Method
Chop the onions, tomatoes and chillies finely.

Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown. Add the chillies and tomatoes and fry till they are soft and pulpy.

Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined. Add grated paneer and fry for 5 minutes till the paneer blends into the masala.

Garnish with chopped coriander and serve hot with Rotis or Naan.

Marzipan Recipe

I'm sure many of you must've admired the beautiful decorations made on cakes and sighed with envy. And though decorating with frosting is an art, there are ways by which even a novice can create exquisite patterns and designs on cakes and desserts, thanks to the very powerful and very handy use of Marzipan. Primarily made from Sugar and Almond Meal, Marzipan has been used for centuries by pastry chefs all over the world. It can be used in baking and for covering and filling cakes, or to make fabulous figurines like those pictured above. [Photo courtesy of cybaea; published under a Creative Commons License]. Marzipan-filled Chocolates, and miniature Fruits & vegetables made from Marzipan are very common, especially during the holiday season.

Though its easily available outside, some people prefer to make Marzipan at home, just so that they can control the consistency and use it to shape it any way they want. Contrary to my belief, it is actually very easy to make Marzipan, or Almond Paste, as some might call it. Here's a simple recipe that worked for me, so I'm sure you'll love it too! And it tastes so good, I practically ate most of it raw while making the dough!)

If you are looking for a hassle-free recipe, here's one that I liked over at Gingerbread-House-Heaven. They use Karo Syrup and Marshmallow cream, which provide the stickiness and the consistency needed to knead the dough, without needing to boil the mixture. If you can find the ingredients, this is by far the best and the easiest Marzipan recipe. I was able to find Karo Syrup in Ranch 99 stores, so I believe you could get it in any Asian grocery store.

Quick-Fix Marzipan Recipe
courtesy of Gingerbread House Heaven

Ingredients
1 cup Almond Paste (available in stores)
2 Tablespoons White Karo Syrup
1/2 cup Marshmallow Cream
2 cups Powdered Sugar

Method
Combine the almond paste, karo syrup, and marshmallow cream. Add the powdered sugar a small amount at a time.

As the mixture becomes too thick to stir, knead in the rest of the powdered sugar until you have a pliable dough. If it's too sticky to work with (especially if hand-modeling,) add powdered sugar until it's firm but not dry.

This is a great recipe when you need some marzipan instantly, and works well for newbies like me. However, if you like to challenge yourself, and are interested in going for the traditional marzipan recipe, here's a good one that I found on about.com

Traditional Marzipan Recipe
As quoted from About.com

Ingredients
2 cups granulated sugar
1/8 tsp cream of tartar
4 cups ground almonds (or almond meal)
2 egg whites
Powdered sugar for dusting

Preparation
Sprinkle some powdered sugar over a marble slab, wooden cutting board, or large baking sheet. Fill your sink or a large bowl with cold water.

Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves. Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes.

Now remove the cover, and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.

Place the bottom of the saucepan in the cold water you’ve prepared, stirring the sugar mixture constantly until it becomes thick and creamy. Stir in the ground almonds and the egg whites, then place back over low heat and stir for 2 minutes more until the mixture is thick.

Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until it cools down enough to touch. Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant.

Your marzipan can now be used immediately or stored by wrapping it in plastic wrap and keeping it in an airtight container.

My Notes: I found the Quick-fix version to be a better alternative, and the resultant Marzipan was much easier to work with. I have tried the traditional recipe above before, and though the consistency achieved is more smoother, it tends to get a bit more sticky when you try to shape it. So you might have to use more flour while working with it. However, chilling the dough for a sufficient amount of time helps quite a bit. The Quick-Fix recipe works well for shapes and for covering small cakes, but be prepared for the distinct flavor of Karo syrup in the dough; the Marshmallow adds a nice creamy taste to the Marzipan, which I liked.

Tips & Ideas for Working with Marzipan

Marzipan can be molded by hand, rolled flat and cut out with cookie cutters, or it can be pushed into candy molds to make easy and consistent shapes. Chill the marzipan in the mold to make it easier to remove from the mold.

You can mix this marzipan recipe with a small amount of fondant to make a lighter colored dough with less of a strong almond flavor.

Use edible food colors to paint details on your marzipan figures more realistic. For instance, a little brown coloring on half of a pear, streaks of brown down bananas, reddish-orange painted on 1/2 of an orange colored peach.

Cloves can be used to make stems for many fruits. Marzipan decorations stay for a much longer time, and taste great!

So this holiday season, as you try to bake some beautiful cakes, keep Marzipan in mind; it can be a great substitute for frosting, and will be much easier to work with. Hope this makes some of your holiday baking a bit less strenuous!

Chocolate Raspberry Pudding

Though its the season for Cranberries, I would urge you to make this beautiful change and go for some raspberries instead! Combine them with the gooey goodness of dark and white chocolate, topped with whipped cream and some slivered almonds, and you have the perfect dessert ready for Thanksgiving, or for a romantic dinner for two! Creamy Chocolate Raspberry Pudding - the name says it all - rich and creamy, warm and luscious, with a taste of decadence in every spoon, this is my favorite Pudding recipe. its quick and easy, can be served by itself, or with some ice cream, and looks beautiful if served in stemmed dessert glasses!

Sending these off to Sourashtra's Kitchen for her latest collection of desserts and pastries, co-hosted by Sudeshna.

Ingredients
1/2 cup sugar
1/2 tsp salt )
4 tbsp unsweetened cocoa
1 1/2 tbsp cornstarch
2 tbsp warm whole milk
1 cup heavy cream
1 oz semisweet chocolate, grated
1 oz white chocolate, grated
Splash of Chambord (raspberry liqueur)- optional
1/2 tbsp vanilla extract

Method
Mix together the sugar, salt, cocoa, cornstarch and milk in a small bowl until it makes a paste.

Heat the cream in a small saucepan until just before scalding, then add the dark and white chocolate, stir, and add the cocoa paste. Mix well and bring to a boil, stirring constantly. Add the Chambord and the vanilla. When the pudding begins to thicken, remove it from the heat and let it rest for 2 minutes.

I love it warm, so I serve it immediately, topped with fresh homemade raspberry puree, and some whipped cream.

But to make an elegant dessert, pour the pudding into temperature-resistant bowls or ramekins and refrigerate until set (at least 30 minutes). Let cool before serving.

Top with raspberry puree, whipped cream, and sprinkle some slivered almonds on the top and serve immediately.